Woody's Smorgasburger French Fries

Woody’s deep fryer was filled with decadent peanut oil, and everyone loved Woody’s French Fries!  The secret was not only in the oil… it was also the salt.     

 

4-6  Potatoes, scrubbed
3+ cups     Peanut Oil
Lawry’s Seasoned Salt

 

Scrub potatoes with water and a vegetable brush, until skin is pale brown.  Pat dry with a towel.  Cut potatoes lengthwise into sticks.

Meanwhile in a deep fryer or heavy pot /iron skillet, heat peanut oil.  The oil must be hot, so that the fries do not come out soggy.  (Note: if oil begins to smoke, remove pot carefully from heat and allow to cool until the smoking stops.  Do not leave heating oil unattended.)

 

Test heat by placing a fry into the oil.  It should start to bubble immediately.  When the oil is hot, place just enough potato sticks in to float in the oil (do not try to cook all your fries at once).  When golden (you may want to remove one, allow it to cool, and taste to insure it is done) remove from oil and allow to drain on a paper towel.  Start the next batch.  Lightly sprinkle the seasoned salt over the fries.

 

I usually calculate one small potato per person, but if you have a hungry group, you may want to fix more!

 

 

 

 

Potato Cheese Casserole

                  1    Onion, diced

          ¼ cup    Butter

     2 pounds    Frozen Hash Browns

           1 can    Cream of Mushroom

           1 can    Cream of Celery

              8 oz    Sour Cream

      1-2 cups    Cheddar Cheese, grated

                        Salt & Pepper to taste

 

Defrost has browns and break up the shredded potato in a large bowl.

Preheat oven to 375°.

 

Heat butter in a skillet over high heat, when butter is melted add the onions. Sauté onions until they are translucent.  Add onions to the potatoes.

 

Add the cans of soup, sour cream, cheddar cheese, salt & pepper to bowl. Mix all ingredients thoroughly.

Spread mixture into a large casserole dish coated with cooking spray.  Bake in oven for 45 minutes to one hour, or until the top is golden brown and casserole begins to bubble around the edges.

Anita's Mediterranean Potato Salad

          5 pounds     Small Red Skin or Yellow Rose Potatoes

              ½ cup     Roasted Red Pepper, chopped

                1 cup     Kalamata olives, pitted

              ½ cup     Feta Cheese

              ½ cup     Fresh Basil Leaves, chopped

              ½ cup     Olive Oil

              ½ cup     Balsamic Vinegar

                             Salt & Pepper to taste

 

Boil potatoes in water with salt.  When cooked through, drain and cool.  Cut potatoes into bite size pieces.  Add remaining ingredients, and toss.  Taste to check seasoning.  Serve slightly warm or at room temperature for best flavor.